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...takes you back to your childhood. Mine is simply Baked Beans with a fried egg, nothing else, just that.
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Cheese and potato pie with baked beans.
Grated Red Leicester cheese (always a big bowl of it at my grandmother's house at tea time)
Pink wafer biscuits
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Lemon meringue pie (primary school dinner lady made a fabulous one), lemon curd tart.
Tinned pilchards.
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Rice Creamola! - loved it as a kid, never seen it since!
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Yorkshire puddings made in a loaf tin, one each as a starter.
Banana mashed up with the cream off the milk on it as a pudding.
Tin of salmon for Sunday tea.
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Mashed potato with soft boiled eggs ; melted Mars Bar ( you have to add extra chocolate now) poured over vanilla ice cream.
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Caviar and smoked salmon.
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Chips, beans and cold spam.
followed by bananas.
As a teen
ANGEL DELIGHT!
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A large bowl of porridge with a heaped desert spoon of golden syrup and top of the milk.
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>> ANGEL DELIGHT!
>>
I had completely forgotten about Angel Delight. I used to love it as a Child (Orange of course). I did revisit it perhaps 10-15 years ago I think and it was awful.
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Butterscotch Angel delight did it for me.
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>>Butterscotch Angel delight did it for me.
Fiesta did it for me but that's a different subject......
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>> Butterscotch Angel delight did it for me.
>>
The intoxicating cloud of BAD dust while it was being whisked.
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>> Butterscotch Angel delight did it for me.
>>
Close......Instant Whip.
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ditto to that - I picked a sachet in Home Bargains a couple of years ago - not quite the same as I remember.
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Bread and drippin' - toast and drippin' if the bread had gone a bit stale.
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Spam, Prem and Mor, virtually inedible American stuff we had to eat in the war, or starve.
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I have dim but unpleasant memories of eating whale meat. Was it called snoek or was that some other dietary delight?
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As a student - an entire steak and kidney pie in a buttered bap.
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My nan used to make me banana sandwiches with white sugar sprinkled on it.
I also recall having dripping in a sandwich.
There was no health & safety crap back then. Luvverly.
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My wonderful and much missed mum was an excellent cook, never tasted an apple pie or milk pudding like she could make, scrummy.
Bread and butter accompanied peaches and (pretent) cream for pudding, in fact all fruit puddings were accompanied by b&b.
When i lived at home as a young feller, if i was on an early start say two in the morning by the time i'd had a wash and got dressed she would have some breakfast ready for me on the table despite all my protestations, same as she would for my dad she would not see one of here charges leave home without feeding them.
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Stewed black cherries 'n custard
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Bread and hard margarine sandwiches. At times it was all we could afford.
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Bread and butter pudding.
Bread pudding.
Stewed apples covered in golden syrup and custard.
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Prunes and cold custard. School dinners, yuk.
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>> Prunes and cold custard. School dinners, yuk.
I still like that.
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Long rolls of steamed suet pastry mince roll.
School dinners!
Fish paste sandwiches and a 1/3rd. pint of milk.
School suppers!
Last edited by: Roger on Mon 29 Jul 13 at 21:06
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crisp sandwiches ( usually smokey bacon or cheese n onion )
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Me ole mam was no galloping gourmet, God bless her. Legacy of the Hitler war, perhaps, when she only had herself to cater for, I can't remember anything she served up for me. We used to go to her sister's for Sunday tea every other week or so. She lived half a dozen stations down the MSJ&A rly. I suppose we must have got a good traditional tea but I was more concerned with the excitement of the trip on the 1931 Oerlikon Electric trains !
With her being a widow woman, I got school dinners which put me off butter beans to this day. A common pud was some sort of pink sponge with a white, tasteless, custard.
Ted
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Flahavans porridge, 50/50 milk & water with maple syrup for brekkie. Blueberry pancakes every Sunday am.
Dinner. Two poached eggs from my local free range, on Heinz beans, on 2 slices granary with proper butter. Simple but effective. Even I can manage that after several beers on the way home.
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I don't think Mabel syrup and blueberries had been invented when I was a child. Or granary bread. Or free range eggs.
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>> Or free range eggs.
There were a lot of free range eggs when I was small. Blueberries and maple syrup were exotic transatlantinc things you never saw.
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I'm quite sure there were lots of free range eggs, but I don't recall them being referred to that way. Ours came from Mr Cockroft (well, his chickens) on the nearby allotments.
Eggs generally were slap white. Brown eggs being dearer. Rarely see white ones now that breeding has got the brown egg layers up to the same productivity.
Last edited by: Manatee on Mon 29 Jul 13 at 23:34
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>> free range eggs, but I don't recall them being referred to that way.
No. They were just called eggs, and sometimes there would be a bad one.
When I was really small it was the war and we were all on shortish commons. The milk, cod liver oil and orange juice supplements for children kept us fit, but the food wasn't up to much. My mother and aunt who lived with us weren't great cooks being young and having had a somewhat rackety childhood. But they sometimes made a Maltese peasant dish called balb'uliata, Maltese/Italian for barba oliata, greasy beard. It was like a greasy sloppy Spanish omelette with a lot of onions. Perhaps they made it with powdered eggs, more available in the war than the real thing, but I wouldn't know.
Perhaps the boring food in early childhood is one of the reasons why I don't like it as much as I once did now that I am oldish, and eat little and a bit reluctantly. In my middle years I ate a lot and was sometimes greedy.
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>> My mother and aunt who lived with us weren't great cooks being young and having had a somewhat rackety childhood
I should have added that they both improved a lot over time.
The real problem with wartime and early post-war food was that it provided a healthy diet but tasted boring: too much brown bread, shortages of of the nicer fruit and vegetables and things like butter, sugar and meat, which were stingily rationed. I have an abiding dislike of coarse yellow margarine dating from that time.
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>> Rarely see white ones now that
>> breeding has got the brown egg layers up to the same productivity.
Tesco are currently testing whether offering white eggs for sale will be worthwhile. tinyurl.com/qdzbpsf
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>> >> Rarely see white ones now that
>> >> breeding has got the brown egg layers up to the same productivity.
>>
>> Tesco are currently testing whether offering white eggs for sale will be worthwhile. tinyurl.com/qdzbpsf
>>
Never seen them in the UK, very popular in the US it's almost all white eggs.
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>> Never seen them in the UK, very popular in the US it's almost all white
>> eggs.
Yes. I hadn't actually twigged that white eggs had disappeared, until I bought some in the US and did a double take.
When we next got some new chickens at home, we got white Leghorns that did actually lay white eggs. Very characterful chucks they were too, but a bit flighty and prone to roosting in the fruit trees!
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OP said Which food ...takes you back to your childhood
>>Flahavans porridge, 50/50 milk & water with maple syrup for brekkie. Blueberry pancakes every Sunday am.
>> Dinner. Two poached eggs from my local free range, on Heinz beans, on 2 slices granary with proper butter. Simple but effective. Even I can manage that after several beers on the way home.
As a child I had a frugal life :-)
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Pomegranate, they were a Autumn treat. How these pieces of exotic fruit arrived in our disconnected neighbourhood in the early 70s, when a Pineapple was considered exotic, I'll never know
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Pomegranates must have been a working class thing, we had them.
Pinny-apples were definitely more exotic, when not in tins.
Cream came in tins too, labelled Plumrose.
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>> Pomegranates must have been a working class thing, we had them.
>>
Pomegranates are the most disgusting fruit ever invented. I was given one once as a child and it made me sick. I had one in an hors d'oeuvre at a reception recently and it nearly did the same.
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Lobster Thermidor au Crevettes with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam.
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Onion pudding, suet pastry and boiled in a rag, rolled like a swiss roll but with onions instead of jam. served on it's own with vinegar and a small noggin of butter.
Kept me warm both on the day of eating it and the day after too!
Pat
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After partaking of light refreshment en route home I thought you were talking about your current favourite foods. I did consider the choices somewhat strange. Now back to normal operating mode.
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Queen of puddings.
As a diversion on long winter evenings, my mother would sometimes eat her way through a pig's trotter.
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Being brought up on a farm meant I always had a full English breakfast comprising firstly cream laden Scotts Porage Oats ....
.....followed by Bacon Eggs Sausages & Black pudding from our own animals all liberally fried in lard...........washed down by milk fresh from the cow. Mushrooms fresh picked from the field were added in season.
Mum used to make a scotch broth which would warm you no matter how cold it was outside and a bread and butter pudding to die for.....
I hated school dinners and would never drink the school milk because I knew what real fresh milk tasted like....
Occasionally we used to have poached fresh salmon.....and I don't mean boiled in water.........
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I've eaten pigs feet, and heart, kidney, breast (of lamb) belly (of pork) etc. etc.
Quite disgusting when I think about it, I could never eat bits of dead animals again - even if my life depended on it.
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Whoa there Dog....
Belly of Pork is absolutely delicious SWMBO and I regularly still have it for dinner....
The layer of fat crisped up is the best bit.....
Even Gordon agrees ....www.youtube.com/watch?v=4h_rVo8EYFg
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Gimme a nut roast any day retpocileh.
:-(
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It wasn't you that the firemen were called out for was it Dog....
the one with his nuts in the toaster ??????
Last edited by: helicopter on Tue 30 Jul 13 at 08:43
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Haha! - v/good retpocileh, they don't call me Russell Knobbs for nothing you know ;)
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Gimme a nut roast any day retpocileh.
You can have mine too! :-)
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>> I've eaten pigs feet, and heart, kidney, breast (of lamb) belly (of pork) etc. etc.
>>
>> Quite disgusting when I think about it, I could never eat bits of dead animals
>> again - even if my life depended on it.
Repeat after me
Bacon Sarnie baaaaaaaaaacooooooonnnn Saaaaaaaaaarrrrniieeeeee
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>>Bacon Sarnie baaaaaaaaaacooooooonnnn Saaaaaaaaaarrrrniieeeeee
Ya know, I have some Tesco meat-free bacon (style) rashers, and they ain't arf bad tbh.
Try em, [if they're available in Waitrose] ... you cold always give em to Fifi if they weren't to your liking.
:o)
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>> Onion pudding, suet pastry and boiled in a rag, rolled like a swiss roll but
>> with onions instead of jam. served on it's own with vinegar and a small noggin
>> of butter.
>>
>> Kept me warm both on the day of eating it and the day after too!
>>
>> Pat
Reminds e of the very similar bacon pudding. Just add streaky bacon to the above recipe. Served with onion gravy.
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And almost as good as my mother's steak and kidney rag pudding.
She also starred with her bacon hot pot.
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No-one has mentioned "pobs". Now that speaks of poverty!
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>>No-one has mentioned "pobs"
Or SPO!
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One thing I do remember is the nicking of a jelly, still in it's packet. The resultant gorging took place well out of mum's sight !
Ted
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>>One thing I do remember is the nicking of a jelly, still in it's packet
I used to do that too - you must remember SPO Teddy!
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My mother had a gadget which homogenised margarine and water or milk into artificial cream. If you were rich you used butter instead of margarine. We've still got one, bought from a charity where they didn't know what it was. tinyurl.com/lr5dlb6
Last edited by: L'escargot on Tue 30 Jul 13 at 13:28
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>> My mother had a gadget which homogenised margarine and water or milk into artificial cream.
My mum had something very similar to that in the 60's. It came from the Green Shield Stamp shop !
Last edited by: Skip on Tue 30 Jul 13 at 13:45
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>> >> My mother had a gadget which homogenised margarine and water or milk into artificial
>> cream.
>>
>> My mum had something very similar to that in the 60's. It came from the
>> Green Shield Stamp shop !
>>
My mother's was 1930s. The upper part was red Bakelite. Ours is of a similar vintage.
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My mother had several gadgets which homogenised grass and water into real milk or cream.......
They were called cows.....
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Dog....pigs feet are/were called trotters and usually bought along with a pigs cheek.
Does anyone else save the fat from a roast joint?
I still have to wait until it's set and then eat the delicious jelly from the bottom!
Pat
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>>pigs feet are/were called trotters
I knows it Pat, I was replying to Mike Hannon's post ;)
How's about SPO then ... sossidges, patatas, and unyons Mmmmm,
mummy used to do the onions in the frying pan with an oxo cube, very tasty!
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Does anyone else save the fat from a roast joint?
I still have to wait until it's set and then eat the delicious jelly from the bottom!
Ahh dripping on bread...
Last edited by: madf on Tue 30 Jul 13 at 17:46
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>> Dog....pigs feet are/were called trotters and usually bought along with a pigs cheek.
>>
>> Does anyone else save the fat from a roast joint?
>>
>> I still have to wait until it's set and then eat the delicious jelly from
>> the bottom!
Thats not the fat (the fat is the stuff thats hardened) but the juices - (the jelly from the bottom)
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Trotters are also known (in Ireland) as crubeens and cheeks are known traditionally as Bath Chaps, a term I dislike, perhaps because I am a chap and was raised largely in Bath.
One of the wartime treats to me was a lovely thing called calf's foot jelly. I remember it as sweet though. I wonder why? Perhaps it was yet another special government product for children.
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My old man used to say that every bit of a pig can be used ...
Ham Joints, Gammon, bacon, sausages , black pudding , white pudding, brawn...
Even the pigs bladder was used as a football.....
When somebody challenged him he reckoned the squeal was used in the making of London Taxi drivers brakes.....
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>> My old man used to say that every bit of a pig can be used
Surely certain parts would give you the trots.
I'll get me coat.
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Which food...... - DP
